Give The Dude’s go-to cocktail a classy upgrade with my Rum White Russian made with bay leaf-infused cream and spiced fig simple syrup. It’s sweet without being cloying, perfectly boozy, and elegant enough for any winter celebration. In short, this is the best White Russian recipe I’ve ever tried!
⭐ Why You’ll Love This Recipe
A White Russian is one of those classic cocktail recipes every new bartender should internalize. Vodka, coffee liqueur, and cream is a delightful mix, especially during chilly months. It’s also super easy to remember.
My updated version is slightly more involved, but the flavor speaks for itself. Also, since I make it without coffee liqueur, it’s totally caffeine–free. For those among us who are sensitive to the energizing effects of caffeine (🙋🏻♀️), this no–coffee White Russian is a Happy Hour game-changer.
Making a White Russian with rum instead of vodka (also called a White Cuban) gives this gorgeous ombré libation delightful notes of sweek oak and vanilla. Swapping in spiced fig syrup for the typical Kahlua adds warmth and sweetness, while infusing the cream with bay leaf brings minty, spicy, pine tree flavors that turn it into what I’d dub a Christmas White Russian.
While all of these homemade additions (i.e. spiced fig syrup & infused bay leaf cream) might seem like a lot of work, I promise they won’t take you more than about 5 minutes of active time to make. Plus, the results are stellar, so planning just a little bit ahead is highly recommended.
🍴Ingredients
This marvelous Rum Russian requires just 7 easy-to-find ingredients. Here’s what you’ll need:
- Heavy Cream - For richness and luscious mouthfeel. Feel free to use a non-dairy or lactose-free alternative (e.g. coconut cream, unsweetened plant-based creamer, or lactose-free cream or half-and-half) if necessary!
- Bay Leaves - For a deliciously subtle depth of flavor. If you’re fresh out, skip the infusing step.
- Water - Be sure to use filtered water for the best, cleanest flavor.
- Granulated Sugar - Feel free to use superfine/caster sugar for quicker dissolving. You can also swap in brown sugar or an unrefined sugar like jaggery or piloncillo for a more pronounced molasses flavor. You can also use liquid sweeteners like agave nectar, maple syrup, or honey.
- Dried Figs - You can easily swap in dried dates if needs be.
- Cinnamon Sticks - I prefer having my simple syrups be mostly clear, but if you only have ground cinnamon on hand, a teaspoon will do the trick. Alternatively, try using a cinnamon-flavored herbal teabag instead.
- Nutmeg - Whole spices retain more of their essential oils than pre-ground, meaning they’ll last pretty much indefinitely in the spice cabinet. If possible, opt for freshly grated nutmeg for the richest flavor.
- Rum - I used dark rum here, but you can absolutely experiment with aged rum, spiced rum, or even white rum to coax out different flavors.
🛠️ Equipment
Despite making two separate flavor-boosters for this White Russian with rum, you only need very bare-bones equipment. Here’s what to grab:
- Saucepan - If you plan ahead, you only need a single saucepan for infusing the cream and making the fig syrup. Just make sure to give it a rinse between uses.
- Funnel & Squeeze Bottles - These are optional, but very useful for storing and pouring your spiced fig syrup and infused cream.
- Rocks Glasses - Also known as old-fashioned glasses. You’re welcome to swap in mason jars, jam jars, or any other drinking vessel you prefer.
📖 Step by Step Instructions
Despite calling for 3 steps, this White Cuban drink comes together with very little effort. Here’s how to make one:
Step 1: Infuse Bay Leaf Cream. Bring heavy cream to a simmer in a saucepan over medium heat and add bay leaves to the hot cream. Stir to coat bay leaves in cream and leave to infuse for 30 minutes before removing the bay leaves.
Step 2: Make Spiced Fig Syrup. Pour water and sugar into a saucepan and heat until the sugar has dissolved. Add quartered figs, cinnamon sticks, and nutmeg and bring simple syrup to a slight boil. Remove from heat and let ingredients infuse for 30 minutes before removing figs and cinnamon sticks from the syrup.
Step 3: Assemble. Add rum and fig syrup to cocktail glass with ice and stir to combine. Pour bay leaf cream on top, then garnish with a fresh fig, bay leaf, and grated nutmeg before enjoying.
⏲️ Substitutions & Variations
While I love my modern interpretation of The Big Lebowski Drink, there are plenty of other ways to customize it to your liking. Here are some ideas to get your creative wheels turning:
- Hot White Russian - For this version, don’t bother cooling the syrup or the cream. Serve it all warm in a mug for a cozy beverage to wrap your chilly hands around.
- Frozen White Russian - You have a few options here: either swap in vanilla ice cream for the cream (which will result in a sweeter cocktail), or blend the cocktail with ice until frosty and pourable. Alternatively, freeze the bay leaf cream and spiced fig syrup into ice cubes and blend with rum to ensure your frozen drink doesn’t get too diluted.
- Skinny White Russian with Milk - Also known as an “Anna Kournikova,” this variation swaps in lower-fat milk for the cream. Feel free to use any that you enjoy (e.g. skim, 1%, 2%, whole, or non-dairy), but note that the resulting cocktail won’t be quite as viscous.
- Dairy-Free White Russian - Make this a vegan-friendly cocktail by swapping in the plant-based creamer of your choice. You’re also welcome to use plant-based milk (e.g. an almond milk White Russian) if you prefer a lighter cocktail. Alternatively, make yourself a Rum Black Russian and omit the cream or milk entirely.
- Chocolate White Russian - Also known as a “Dirty White Russian,” this version has you swap in chocolate milk (regular or non-dairy) for the cream.
- Caramel White Russian - Add a drizzle of caramel sauce over the top for an extra-rich dessert-meets-cocktail.
💭 Recipe FAQs
The classic Black Russian cocktail is made with just vodka and coffee liqueur; adding cream turns it into a White Russian! Feel free to make a Rum Black Russian by omitting the cream or milk from the recipe.
That’s more of a personal preference. I prefer to keep an ombré, layered look to mine, so I don’t shake or even stir once I add the cream. If you prefer a chillier, more homogenous, and slightly aerated drink, feel free to shake it up!
More Creamy Coffee Drink Recipes
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Rum White Russian
Ingredients
Infused Bay Leaf Cream
- ½ cup Heavy Cream, or a non-dairy alternative
- 2 Bay Leaves
Spiced Fig Simple Syrup
- ½ cup Water
- ½ cup Granulated Sugar
- ¼ cup Dried figs, quartered
- 2 Cinnamon Sticks
- ¼ teaspoon Nutmeg, grated
White Russian
- 2 oz Rum
- 1 oz Spiced Fig Simple Syrup
- 1 oz Infused Bay Leaf Cream
- Bay leaf, Fresh Fig, and grated nutmeg as garnish
Instructions
Infused Bay Leaf Cream
- Bring heavy cream to a simmer in a saucepan over medium heat and add bay leaves to the hot cream. Stir to coat bay leaves in cream and leave to infuse for 30 minutes before removing the bay leaves.½ cup Heavy Cream, 2 Bay Leaves
Spiced Fig Simple Syrup
- Pour water and sugar into a saucepan and heat until the sugar has dissolved. Add quartered figs, cinnamon sticks, and nutmeg and bring simple syrup to a slight boil. Remove from heat and let ingredients infuse for 30 minutes before removing figs and cinnamon sticks from the syrup.½ cup Water, ½ cup Granulated Sugar, ¼ cup Dried figs, 2 Cinnamon Sticks, ¼ teaspoon Nutmeg
White Russian
- Add rum and Fig Simple Syrup to cocktail glass with ice and stir to combine. Pour Bay leaf cream on top, then add a fresh fig, bay leaf, and grated nutmeg on top to garnish before enjoying.2 oz Rum, 1 oz Spiced Fig Simple Syrup, 1 oz Infused Bay Leaf Cream, Bay leaf
Video
Notes
- Hot White Russian - For this version, don’t bother cooling the syrup or the cream. Serve it all warm in a mug for a cozy beverage to wrap your chilly hands around.
- Frozen White Russian - You have a few options here: either swap in vanilla ice cream for the cream (which will result in a sweeter cocktail), or blend the cocktail with ice until frosty and pourable. Alternatively, freeze the bay leaf cream and spiced fig syrup into ice cubes and blend with rum to ensure your frozen drink doesn’t get too diluted.
- Skinny White Russian with Milk - Also known as an “Anna Kournikova,” this variation swaps in lower-fat milk for the cream. Feel free to use any that you enjoy (e.g. skim, 1%, 2%, whole, or non-dairy), but note that the resulting cocktail won’t be quite as viscous.
- Dairy-Free White Russian - Make this a vegan-friendly cocktail by swapping in the plant-based creamer of your choice. You’re also welcome to use plant-based milk (e.g. an almond milk White Russian) if you prefer a lighter cocktail. Alternatively, make yourself a Rum Black Russian and omit the cream or milk entirely.
- Chocolate White Russian - Also known as a “Dirty White Russian,” this version has you swap in chocolate milk (regular or non-dairy) for the cream.
- Caramel White Russian - Add a drizzle of caramel sauce over the top for an extra-rich dessert-meets-cocktail.
Ashley
I stumbled upon this recipe after receiving a bottle of dark rum. I’m excited to try this especially as a hot drink!